Reusable cups from January 1st: Innkeepers are converting their food to go
Created: 12/30/2022 11:21 am
By: Peter Loder
Birgit Bartels-Peter thinks the "Vytal" reusable system is really cool.
The Klosterstüberl decided to do this.
© Weber
From January 1st, hosts must offer reusable packaging in out-of-home business.
Some have already started.
Others report that their guests have already acted on their own initiative in the direction of environmental protection.
Others are still hesitating.
District
– On January 1, an EU regulation will come into force that is intended to ban single-use plastic products from the catering trade in an even stricter form.
The hosts are then obliged to offer to-go dishes in reusable containers.
In most restaurants, out-of-home meals have been an integral part of the business since Corona.
They are already offering the food to take home in biodegradable packaging that can be disposed of as compost.
(
By the way: everything from the region is now also available in our regular
FFB newsletter.)
"We haven't used any plastic or aluminum since day one," says Josef Hartl from Türkenfeld's "Unterwirt".
He now wants to use up the rest of his environmentally friendly packaging.
Goran Jokic from the “Alten Wirt” in Emmering takes a similar approach.
Like his colleague Harry Faul from the Maisacher Bräustüberl, he is already noticing that more and more to-go customers are bringing their own crockery.
"Many have pots, roasting pans or plastic containers with them, which we then fill with the desired food."
For the same reason, Olching's Daxerhof boss Peter Helfer has not yet dealt with the deposit systems that are already on offer.
“It works the same way with our recyclable vessels.
There is no problem there.”
In Bruck, several restaurateurs have already joined the "Vytal" deposit system, which, along with "Rebowl", is the leader in Germany.
In addition to the bars of the Mahavi Group and the Restaurant Vierwasser, the Klosterstüberl is one of them.
Landlady Birgit Bartels-Peter has worked intensively on the returnable option.
She is convinced: "A clever model, really cool."
The exact procedure is as follows: The customer loads the "Vytal" app onto his smartphone.
This is used to scan a QR code that is on every package.
The customer may keep the borrowed vessel for a maximum of 14 days.
Until then, everything is free.
If it is not returned to one of the participating restaurants in time, the customer's online account will be charged a deposit of ten euros per bowl.
Who finances the project?
Mainly the restaurateurs, who pay between 15 and 20 cents to "Vytal" per meal.
In return, you save yourself the significantly more expensive disposable packaging.
Birgit Bartels-Peter from Klosterwirt is convinced: "Once the system has established itself, it will be great." She knows: "It seems strange at first because personal data is also stored on the app." But one thing is also clear: reusable -The concept gets better and better the more restaurateurs in a city take part in it.
Nevertheless, Josef Hartl in Türkenfeld cannot really get used to it: "We have calculated several possibilities and have come to the conclusion: It doesn't pay off for us."
Although an official reusable offer obligation will not come into force until January, the Mahavi Group had already introduced reusable packaging from "Vytal" in the summer, despite environmentally friendly to-go packaging.
The group includes Martha Pizzarei, Bottles'n'Burgers, Parkcafé, Marthabräu and the Seepost in Schondorf am Ammersee.
With these bars, there are already more than 5,000 “Vytal” partners, explains Mahavi spokeswoman Nadin Fischer.
However, she continues to play the ball: “An obligation to offer is not an obligation to use.
So it is up to our guests to make reusable the standard.” Fortunately, there has been consistently positive feedback from users so far.
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Incidentally, friends and producers of pizza are not affected by the new regulation: cardboard boxes are not covered by the new regulation.
Even smaller takeaways or fast-food shops are off the hook.
You only have to take action if the shop is larger than 80 square meters and has more than five employees.
Alexander Maffei, the representative of the hotel and restaurant association (Dehoga) responsible for the district, points out that "in these smaller companies, the possibility must be given to fill the containers brought by the customer under the applicable hygiene conditions".
You can find more current news from the district of Fürstenfeldbruck at Merkur.de/Fürstenfeldbruck.